Yeah, I made tuna noodle casserole for dinner. What of it?
My husband had band practice tonight so I went to the grocery store after work to buy the rest of my Thanksgiving dinner ingredients and get something dinner-worthy for tonight and tomorrow night. I figured that as long as I was already buying mushroom soup and French fried onions, I might as well make tuna casserole.
And it was delicious, which it always is if you don't make it too often.
So just for the heck of it, here's the recipe I use. I'm pretty sure everyone who makes tuna casserole uses this exact same recipe, but who knows? There could be variations I've never even considered.*
Average Jane's Tuna Casserole
1/2 pound shell noodles
1 can tuna packed in water (drained)
1 can Campbell's cream of mushroom soup
3/4 cup frozen peas
A little milk, if needed
Ground black pepper to taste
French fried onions for garnish
Cook noodles according to package directions and drain. Mix with tuna, mushroom soup, peas and enough milk to make it smooth. Sprinkle French fried onions on top and bake at 350°F for about 25 minutes or until heated through and bubbling.
*As it turns out, no one on Flickr makes a variation with shell noodles. I couldn't find a single photo that looked like mine and I already ate enough of what I made that I can't take a good picture now. And that's why there's no photo in this post.